Hi all !
You noticed it : we are getting closer and closer to the winter (official date : December 21st!). Of course, I am speaking for the north hemisphere, if you are an inhabitant of the south : I hate you, because it is summer out there and I am deeply jealous.
I cooked this recipe in August, eggplants and peppers were at their pick. But right now, when I see one eggplant/pepper in the supermarket, they seem sad, wrinkly and mushy. And I’m sure the taste, the REAL taste of it is not there.
Did you notice the differences between summer tomatoes and the one you find in winter ? Not the same isn’t it.
The first is a juicy, fruity, full of flavor wonder. The second ? Sad, wrinkly, mushy and tasteless.
So I go away from the out-of-season offenders, and make my way towards the “in season” rack of vegetables.
And guess what is in season right now and does perfectly with the recipe ? BUTTERNUTS.
- If you are in the south hemisphere => go for the full recipe with eggplants, peppers and fresh tomatoes.
- If you are in the north Hemisphere => skip the eggplant and peppers, go for the butternut and tomato puree.
Let’s start 🙂
BEEF & TOMATOES STUFFED EGGPLANTS
Yield: 6 servings – Prep time: 10min – Cooking time: Around 45 min
What you’ll need
- 2 sauce pans
- oven tray
- 3 large eggplants (or 2 medium butternuts)
- extra virgin olive oil (I use my homemade garlic oil)
- 2 large onions, diced
- 500g ground beef (of course grass-fed beef is my preference)
- 4 large tomatoes, chopped in cubes (or canned tomatoes if not in season)
- 1 large green pepper bell, deseeded and cut into thick strips,
- a sprinkle of coarse sea salt (coarse is better but if you have refined sea salt it is fine)
- Freshly ground black pepper
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above as it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
First cut the eggplant in the length and remove the stalks (if you are using butternuts, do the same, peel them and remove the seeds).
Preheat a large frying pan over medium heat with a generous amount of olive oil. Fry the eggplants for 10 minutes (20 for butternuts) then turn them over and let them fry for the same amount of time.
Once they are done, let them rest on a sheet of paper to absorb the excess oil.
In the same pan, on high heat, let the onion fry until them begin to brown. Then add the beef and cook until the meat is done (keep stiring the whole time).
Add 3 of the 4 sliced tomatoes and a generous sprinkle of sea salt and pepper. Stir one last time and take the pan of the heat.
Preheat oven to 350°F/180°C.
With a knife and a spoon, slice the cut slice of the eggplant and use the spoon to press down the eggplant flesh to create a cavity (It may be harder for the butternut version but it’s okay).
Divide the stuffing mixture between each eggplant half. Top it with the remaining tomatoes and the green pepper strips.
Put it in the oven and bake for 20-25 min (maybe 30min for the butternut, check with a knife if it is done).
Et voilà !
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.